Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

Also depends on the animal, both species wise and the individual specimen. I have had some whitetail that was smoked by a local BBQ joint that tasted like a cross between school cafeteria liver and burnt pencil erasers. At the other end of the spectrum, i have had some whitetail chops straight out of the freezer with nothing more than salt and pepper that tasted like a good cut of beef. For the lesser cuts, making chili is always a good option. I know that lots of folks like the chucky or "pulled" meat chili, but I would throw in a bit of pork fat and grind it up. With that said, IMO, when you start with whitetail, you are at a disadvantaqe compared to using say elk, red deer or one of the big exotic feral critters like nilgai. They are just better meat animals in my limited experience.

Z, I have recipe I like as a pdf file. Link below. (Not sure how to insert pdf file or even if it can be done) Leave the loin whole to cook/grill. The many chefs here can probably provide better guidance.

I forgot throw in some bacon or fat back.. Remember you are going to use the rump or hind quarter with all that connective tissue. the slow nature of the crockpot will break it down and release the collagen giving you some tender fall off the fork meat. The beer will also act as a tenderizer. cooking at a low temp with the lid on is going to keep all the juices in.

I haven't lived the life I wanted, just the lives I needed too at the time.

One of my favorites is to slice medalion's of loin or split a tenderloin in two (since they are not large to begin with) season them with Salt and Pepper, put a teaspoon of bacon grease in a hot cast iron skillet and fry to MRare. Add mushrooms (I like shitakes, portabellas and buttons). I like mushrooms so I usually put in 10-16oz. Deglaze the pan with a quarter cup of brandy (I usually let it flame up and then add some fresh taragon, a cup of chicken stock and salt to taste. Saute the mushrooms / reduce the sauce for a few minutes and then add in some cream and then I usually add the medallions back in along with the jus that they have released for one to two minutes to warm them back up (but not enough to cook them). Serve with Spaetzle or potatoes.

For beef stew, I usually fry up a few slices of bacon (that get crumbled into the stew) then add some olive oil and brown the meat in small batches in the fat, adding olive oil as needed. Onions get browned after the meat (with some garlic) and then a little flour added to make a bit of a roux. Then the wine, broth, veg, etc are added--and all that tasty olive oil and bacon grease are part of the stew. Maybe it would work for venison? And it could go in the crockpot after everything is browned.